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首页> 外文期刊>Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Animal Science and Biotechnologies >Research on the Physical and Chemical Characterization of Meat Resulting from B.U.T. Big 6 Turkey Hybrid
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Research on the Physical and Chemical Characterization of Meat Resulting from B.U.T. Big 6 Turkey Hybrid

机译：B.U.T.产生的肉的理化特性研究土耳其6大混合动力车

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摘要

Poultry occupied and continues to occupy an important place in human nutrition, position occupied thanks of its nutritional qualities. This paper presents results of a study concerning the quality of turkey meat stored under refrigeration. The biological material was represented by the principal muscular regions B.U.T. Big 6 hybrid groups. For the characterization of meat quality from physical-chemical point of view, the percentage of protein, fat, water, collagen in fresh meat (immediately after slaughter) from the major muscle groups were determined, as well as the pH determined after slaughter, during maturation, autolysis and alteration process. The results revealed differences in the average percentage of water determined by regions, the average being 69.8% established in the breast, 71.94% in the upper thigh, 70.58% in the inferior thigh and 70.76% in the wings. The dry substance registered average values of 30.2% in the breast, 28.06% and 30.43% in the superior thigh, respectively the inferior one and 33.23% in the wings. Regarding the evolution of pH, it showed statistically significant differences in measurements depending on the process. These investigations are part of a larger study whose primary goal is to characterize the chemical properties of the meat obtained from turkey hybrids destined for meat production.
机译：家禽在人类营养中一直占据着重要地位，并且由于其营养品质而占据了重要位置。本文介绍了有关冷藏保存的火鸡肉品质的研究结果。生物材料以主要肌肉区域B.U.T. 6大混合动力组。为了从物理化学角度表征肉质，测定了主要肌肉群中新鲜肉（屠宰后立即）中的蛋白质，脂肪，水，胶原蛋白的百分比，以及屠宰后在屠宰后测定的pH成熟，自溶和改变过程。结果表明，按区域确定的平均水分百分比存在差异，平均值为：在乳房中确定为69.8％，在大腿上部为71.94％，在大腿下部为70.58％，在鸡翅中为70.76％。干物质在胸部的平均值分别为30.2％，在大腿上的平均值为28.06％和30.43％，在下肢分别为平均值1和下翼平均值33.23％。关于pH的变化，根据过程的不同，其测量值在统计上也存在显着差异。这些研究是一项较大研究的一部分，该研究的主要目的是表征从用于肉类生产的火鸡杂种获得的肉的化学特性。

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